Monday's Leftovers: Lamb Salad with Sweet Potatoes

Monday's Leftovers: Lamb Salad with Sweet Potatoes

My sister and I recently got into a debate over whether or not meat was necessary on a salad. While I don't think it's necessary, I do think it's a delicious addition. I especially love the way the meat juices create their own sort of dressing. With that said, I must also admit that while I've had plenty of chicken and steak salads, I've never had a lamb salad. Last night I shared a recipe for Roast Lamb for one; you probably don't have any leftovers, but if you do give this lamb salad a try. If you don't — or if you didn't make it — there's a recipe for a delicious lamb too. To get these recipes, just

Preheat oven to 375°F. To start salad, peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.

Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F. Cover loosely with foil and allow to rest for 15 minutes.

To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.